Zucchini Lasagna Roll-Ups
This takes a few extra minutes to prepare…so it’s perfect for the weekend! It’s a FUN one to make & smells divine while cooking!
Next time I’ll try adding cooked, crumbled turkey seasoned with Italian seasoning – for a more complete meal! Makes about 6 servings
- 4 large zucchini
- 15 oz ricotta cheese
- ¼ cup Parmesan cheese, grated
- 1½ cups mozzarella cheese, shredded (divided)
- 1 large egg
- 2 cups homemade tomato sauce or marinara (divided)
- salt & pepper to taste
- 1 Tbsp olive oil
- 1 Tbsp garlic powder
Preheat oven to 400 f. Grease a sheet pan with oil and set aside.
Slice zucchini into ⅛” thick slices (I use a sharp mandolin).
Lay zucchini slices on greased sheet pan and season with salt, pepper and garlic powder.
Roast for 10-12 minutes. Remove from the oven and cool for 5 minutes before handling. Leave the oven on for cooking the casserole.
While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, ½ cup mozzarella cheese, 1 egg, and salt & pepper to taste. Stir just until combined.
In a 9×13 casserole dish, spread 1 cup tomato sauce on the bottom.
Assemble zucchini roll ups by laying a zucchini strip on a flat surface. Spread about 2 Tbsp of the ricotta mixture over each individual zucchini strip.
Roll up and place in the casserole dish. Repeat with the remaining rolls.
Drizzle remaining tomato sauce on the rolls and sprinkle with remaining mozzarella cheese.
Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.